Saturday, January 13, 2007

Carol's Mom's Green Chili


Yield: 1 Servings

1 md beef roast
10 lg green chiles
1 lg onion
1 md whole stewed tomatoes
1 garlic salt
1 pn cumin
2 beef gravy

1. Roast green chiles over grill until all skin is almost black

2. Soak roasted green chiles (submerged) in bowl of cold water for ten
minutes. Peel skin off.

3. Dice chili into small, small pieces or mashed.

4. Cut up meat into bite size pieces.

5. Sautee meat with white onion about 10 minutes or just barely
brown.

6. Add tomatoes, garlic salt, cumino and gravy and simmer about 1/2
hour.


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Thursday, January 11, 2007

'Relish' this: New food magazine debuts this weekend (Gloucester Daily Times)


'Relish' this: New food magazine debuts this weekend (Gloucester Daily Times)
There's one thing we have in common: We all eat. And many of us cook what we eat ourselves. Seventy-one percent of Americans say they enjoy cooking, according to a Cooking Light survey.

Black Bean Burgers With Lime-Jalapeno Mayonnaise Makes 4 servings (The Oregonian)
To make mayonnaise: In a small bowl combine mayonnaise, lime juice, jalapeno, cilantro, and salt and pepper to taste; mix well. Refrigerate if not serving soon. Makes 1/2 cup. To make burgers: Measure 1/2 cup black beans and set aside.

Your taste buds will never know that this stew's low-fat (Knoxville News Sentinel)
Texture can make a world of difference in the appeal of low-fat foods. Your mouth can sense the creaminess in mashed potatoes, the richness of cheese, and the coat-your-tongue smoothness of ice cream made with cream or whole milk.

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Monday, January 08, 2007

Soup kitchen (The Wichita Eagle)


Soup kitchen (The Wichita Eagle)
Cravings for chocolate and potato chips are well-known, but that wintertime urge for a bowl of steaming, soothing soup can be just as powerful. About the only thing better than soup's ability to warm us from the inside out is its ease of preparation.

Commentary: Riley's lean on fat logic (The Salt Lake Tribune)
Running an NBA team is challenge enough for most people. Not Pat Riley. He wants in on Jenny Craig's and Richard Simmons' territory, too. Before he rolls out a line of ''Sweatin' With Riles'' DVDs, though, he might want to reconsider the fitness guru thing. The Miami Heat are falling apart as fast as Riley's creaky knees and hips. Benching players for body-fat violations is going to be as ...

Championship food (The Steubenville Herald-Star)
On Monday, the television sets in thousands of area homes will be tuned to the Ohio State Florida National Championship football game. Good food is called for in the halftime eating frenzy that goes on where ever people gather together to watch the excitement.

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Sunday, January 07, 2007

Senior Menus (The Tampa Tribune)


Senior Menus (The Tampa Tribune)
These lunches, which include margarine and low-fat milk, will be served at Pasco County's nine dining centers for seniors this week. Donations for the meal are requested but not required.

Downtown coffee house catches on (Montgomery Advertiser)
One of the North Hull Historic District's newest places, Nellie Cameron's Coffee House and Fine Gifts is catching on among Old Alabama Town visitors as well as the downtown workforce.

Cream of the crop: The best recipes of 2006 (Pittsburgh Post-Gazette)
The folks who write about food for the Pittsburgh Post-Gazette cook -- and yes, eat -- lots of different dishes throughout the year. So looking back on the past 12 months of meals can be a bit of a blur. Still, a few recipes from 2006 stand out as particularly delicious, useful or creative.

2 the Outdoors: Duck Hunting and Cooking (KATU Portland)
Some of the best times in the great outdoors are those spent with friends - even on a cold winter's day. Grant McOmie reports how waterfowl hunters endure the worst that Mother Nature can dish up before they dish up some favorite recipes.

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Lightening up with a salad (Baltimore Sun)


Lightening up with a salad (Baltimore Sun)
What to serve when entertaining right after the rush of the holidays? This week, we've invited friends whom we haven't seen in quite a while for supper, but, like many others, my husband and I have feasted on mountains of rich food during the past month and are craving less heavy fare.

Recipe: Sturgeon wrapped in country ham with warm barbeque vinaigrette (Knoxville News Sentinel)
Barbecue vinaigrette (Makes 2 1/2 cups) Reduction 1/8 teaspoon red pepper flakes

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